Olaosebikan Opeola

Catering staff member

Modinat olumuyiwa

Birmingham west midland

02.2024 - 07.2025

Operated cash registers accurately, ensuring correct transactions for customers.
Followed provided recipes meticulously, maintaining consistency in taste across dishes served.
Maintained high hygiene standards for a clean and safe kitchen environment.
Achieved customer satisfaction by promptly serving food and beverages.
Demonstrated excellent team working skills whilst handling high-pressure situations during busy periods.
Cleaned dining areas diligently, providing a pleasant eating environment for guests.
Adhered to all safety regulations, minimising risk of accidents on-site.
Ensured smooth operations by coordinating with other catering staff members.
Utilised time management skills to accomplish tasks within stipulated timelines.
Handled customer complaints professionally resulting in satisfactory resolution and retaining patronage.
Arranged food platters attractively for enhanced visual appeal at events.
Performed daily stock checks for maintaining adequate supplies at all times.
Prepared special dietary requests with attention to detail and care.
Assisted chefs in preparation of meals, enhancing efficiency in the kitchen.
Delivered exceptional service to customers, contributing to repeat business.
Prioritised tasks efficiently during peak hours, ensuring timely service delivery to customers.
Communicated effectively with all team members, promoting a harmonious work atmosphere.
Fostered positive relationships with suppliers leading to reliable deliveries and quality products.
Managed event set-up and tear-down duties, facilitating seamless functioning.
Followed prescribed methods of portioning and presentation, consistently meeting customer expectations.
Inspected kitchen equipment and tools, promptly reporting malfunctions to prevent inefficiencies.
Monitored ingredient supply, promptly ordering low-stock items to prevent service disruptions.
Maintained skills across various kitchen roles, providing support in alternative positions during staff absences.
Mastered skills across various kitchen roles, providing support in alternative positions during staff absences.
Improved transportation flow between kitchen and service teams, minimising customer wait times.
Prepared food for high-capacity events to strict schedules.
Minimised food waste through improved ingredients use and enhanced composting processes.
Applied highest standards of food safety, consistently maintaining hygiene ratings of [Number].
Closely monitored ingredients supplies, promptly ordering low-stock items to prevent service disruptions.
Trained catering staff to develop their delivery techniques, leading to improved kitchen efficiency and service speed.
Improved workflow between kitchen and service teams to optimise productivity.
Upheld outstanding levels of cleanliness through methodical clean-as-you-go approach.
Prepared dining areas with exceptional presentation and thorough touch point cleaning.
Carefully prepared ingredients based on menus, portion control and agreed quality standards.
Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
Cleared tables and brought used utensils, plates and glassware back to kitchen for cleaning.
Assembled dishes and finalised plating of customer orders.
Washed, peeled and chopped vegetables to be used in dishes.
Prepared simple food items, freeing up cooks to focus on complex work.